Tuesday, December 21, 2010

Quick Dinner: Potato-Corn-Lima Bean Chowder & Spinach Cheddar Rolls

If you have 30-45 minutes, try this delicious and comforting meal. Created when I was in a jam: My husband was going to be home in less than an hour and my daughter needed to be fed...desperate to get dinner made fast, I was inspired by a Southern Living corn and potato chowder recipe--yet changed it up to make it healthier by using fat free half and half and adding creamy, but healthy, lima beans. Also, it seemed to crave a 'bacon' flavor and the rolls below seemed to be perfect with the soup (and used up my spinach!).

Makes 4 servings

~1 tsp. olive oil
1 onion, chopped
2 potatoes, diced (I used gold or 'Yukon')
1 1/2-2 cups water
1 tsp. seasoning (such as 'Old Bay')
2 cups frozen corn
2 cups frozen lima beans
1 small green bell pepper, diced
1 Tbsp. dried parsley, or 1/4 cup chopped fresh parsley
~3/4 tsp. salt
~1/8 tsp. pepper
1 cup half and half (fat free is fine)
3 Tbsp. bacon-flavored bits (such as Betty Crocker Bacon Bits)

To serve (OPTIONAL):
Green onions, chopped
Shredded cheese--your choice on what kind (about 1/2 cup)

Heat olive oil in a dutch oven or medium sized soup pot on medium-high heat. Saute onion and potato for about 5 minutes. Raise heat to high. Add water if the potatoes or onion start to stick to the pot. Add the rest of the water and seafood seasoning. Bring to a boil.

Add the corn, bell peppers, lima beans, parsley, salt and pepper. Cover, reduce heat, and simmer for about 10 minutes or until the potatoes are cooked and tender. Add the half & half  and bacon bits. Mix these in gently until soup is completely heated through-about a minute or two (being careful not to boil).

Garnish each soup serving with chopped green onions and ~2 Tbsp. shredded cheese.

Makes about 4 servings.


1 tube reduced-fat crescent dough rolls (such as Pillsbury brand)
1 cup fresh spinach, chopped
4 oz. shredded Cheddar cheese (freshly grated is particularly wonderful)
2 green onions, chopped (OPTIONAL)
Salt and pepper

Preheat oven to 375 degrees.

Spray a muffin pan with olive oil cooking spray. Set aside.

Unroll the crescent dough roll and pinch seams (perforations) together and flatten dough out with your hands until the dough is connected and pulled together, yet flat--shaped like a rectangle.

Add the chopped spinach and cheddar cheese over the crescent dough and season with salt and pepper. Add green onions if using. Gently roll lengthwise. Slice into ~1 inch pieces, being careful to keep the spinach and cheese filling in the dough. You should have about 10 rolls.

Place the spinach-cheese rolls into the muffin pan and bake for about 13-17 minutes, or until dough turns golden brown.

Makes 10 rolls. Serve with soup.


  1. Anca, I made the rolls tonight and they are delicious! Definitely a keeper! Both Brent and I ate 3, ha ha! Even Connor ate one! But I made it with another pasta soup I had been wanting to make. Next time, I will have to try your soup, it sounds yummy! Thanks! -Holly

  2. Thanks Holly! I have had a lot of feedback via email on these rolls and this soup. It's so funny because people could put anything in crescent roll dough and have it sell--just that good!

  3. I made the potato chowder soup tonight! Delicious! Another keeper! -Holly